CN220897784U - High-efficient bread fermenting case - Google Patents
High-efficient bread fermenting case Download PDFInfo
- Publication number
- CN220897784U CN220897784U CN202322516715.XU CN202322516715U CN220897784U CN 220897784 U CN220897784 U CN 220897784U CN 202322516715 U CN202322516715 U CN 202322516715U CN 220897784 U CN220897784 U CN 220897784U
- Authority
- CN
- China
- Prior art keywords
- tunnel body
- dough
- stirring rod
- outlet
- tank
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 29
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 239000002184 metal Substances 0.000 claims description 7
- 238000001179 sorption measurement Methods 0.000 claims description 7
- 238000009413 insulation Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 abstract description 10
- 230000004151 fermentation Effects 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
Landscapes
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
The utility model discloses a high-efficiency bread fermenting box which comprises a tunnel body and a conveying belt, wherein the tunnel body is provided with an outlet and an inlet, the conveying belt extends into the tunnel body from the inlet and extends outwards from the outlet to form an end-to-end shape, a user can sequentially put dough to be processed and fermented into each tank body, the dough in each tank body is sent into the tunnel body through the conveying belt to be processed, the fermentation efficiency of the dough is accelerated through the working procedures of stirring, adding yeast powder into a yeast powder adding pipe and heating by a heating lamp, and a worker can select whether the dough enters the tunnel body again to be processed or not by observing the fermentation degree of the dough sent out from the tunnel body.
Description
Technical Field
The utility model relates to the field of fermentation boxes, in particular to a high-efficiency bread fermentation box.
Background
Bread fermenting tanks are a special device for controlling the fermentation of dough. It provides a constant temperature and humidity environment that allows the dough to expand and ferment sufficiently to produce a better bread product, the bread fermenting tank being controlled by an electronic or mechanical control system to regulate temperature and humidity. Under the set temperature and humidity conditions, the yeast in the dough can rapidly proliferate and generate carbon dioxide, so that the dough can expand and ferment. Thus, the volume, the taste and the flavor of the bread can be improved;
The fermenting box in the prior art generally only ferments single dough, and only plays a role in regulating temperature and humidity, and cannot stir the dough and add materials, so that the fermenting box in the prior art cannot meet the requirements when a large quantity of dough is produced for fermentation.
Disclosure of utility model
The utility model provides a high-efficiency bread fermenting box which overcomes the defects described in the background art.
The technical scheme adopted for solving the technical problems is as follows:
The high-efficiency bread fermenting box comprises a tunnel body and a conveyor belt, wherein the tunnel body is provided with an outlet and an inlet, and the conveyor belt extends into the tunnel body from the inlet and outwards from the outlet to form an end-to-end connection shape;
a plurality of tank bodies are arranged on the conveyor belt, and the intervals between every two adjacent tank bodies are equal;
A first telescopic stirring rod and a second telescopic stirring rod are respectively arranged in the tunnel body close to the inlet and the outlet, and the first telescopic stirring rod and the second telescopic stirring rod are respectively corresponding to the adjacent tank bodies;
and the inlet and the outlet of the tunnel body are respectively provided with a heat insulation curtain so as to isolate the temperature inside and outside the tunnel body through the heat insulation curtains.
A preferred technical scheme is as follows: magnets are arranged at the positions corresponding to each tank body in the conveyor belt, a metal adsorption sheet is arranged at the lower end of each tank body, and the tank bodies are fixedly adsorbed on the magnets through the metal adsorption sheets.
A preferred technical scheme is as follows: a yeast powder adding pipe is further arranged in the tunnel body and close to the first telescopic stirring rod, and the distance between the first telescopic stirring rod and the yeast powder adding pipe is equal to the distance between the two tank bodies;
A plurality of heating lamps are further arranged in the tunnel body and close to the outlet, and the heating lamps are arranged close to the conveyor belt.
Compared with the background technology, the technical proposal has the following advantages:
The user can throw into each jar in proper order with the dough that needs processing, fermentation, sends into the tunnel body with the dough in each jar through the conveyer belt and processes to add the process that yeast powder and heating lamp heated through stirring, yeast powder adding tube and accelerate the fermentation efficiency of dough, and whether the staff can select to let dough reentry tunnel body and process through observing the dough fermentation degree of sending out in the tunnel body.
Drawings
The utility model is further described below with reference to the drawings and examples.
Fig. 1 is a schematic diagram of the overall structure of the present utility model.
Fig. 2 is a schematic diagram.
In the figure: the tunnel body 1, the first telescopic stirring rod 11, the second telescopic stirring rod 12, the yeast powder adding pipe 13, the heating lamp 14, the heat preservation curtain 15, the conveyor belt 2, the tank 21, the metal adsorption sheet 211 and the magnet 22.
Detailed Description
As shown in fig. 1-2, a high-efficiency bread fermenting box comprises a tunnel body 1 and a conveyor belt 2, wherein the tunnel body 1 is provided with an outlet and an inlet, and the conveyor belt 2 extends into the tunnel body 1 from the inlet and outwards from the outlet to form an end-to-end connection shape; a plurality of tank bodies 21 are arranged on the conveyor belt 2, and the intervals between every two adjacent tank bodies 21 are equal; a first telescopic stirring rod 11 and a second telescopic stirring rod 12 are respectively arranged in the tunnel body 1 near the inlet and the outlet, and the first telescopic stirring rod 11 and the second telescopic stirring rod 12 respectively correspond to the adjacent tank body 21; the entrance and exit of the tunnel body 1 are respectively provided with a heat insulation curtain 15 so as to isolate the temperature inside and outside the tunnel body 1 through the heat insulation curtains 15, the corresponding part of each tank 21 in the conveyor belt 2 is provided with a magnet 22, the lower end of each tank 21 is provided with a metal adsorption sheet 211, the tank 21 is adsorbed and fixed on the magnet 22 through the metal adsorption sheet 211, the tunnel body 1 is also internally provided with a plurality of heating lamps 14 close to the exit, and the heating lamps 14 are arranged close to the conveyor belt 2;
Based on the above, when the utility model is used, an operator can stand beside the conveyor belt 2 exposed outside the tunnel body 1, and put dough to be processed into each tank body 21 in sequence, and send the dough into the tunnel body 1 for processing through the conveyor belt 2, it should be explained that each time the distance between the two tank bodies 21 conveyed by the conveyor belt 2 is equal to the distance between the two tank bodies 21, that is, the conveying tank bodies 21 advance by one station, and the first telescopic stirring rod 11 arranged at the entrance of the tunnel body 1 is used for stirring the dough in the tank bodies 21, and then the stirring rod is lifted, it should be explained that the first telescopic stirring rod 11 is known to those skilled in the art, so that further details are not needed, and as shown in the figure, the position of the tunnel body 1 close to the first telescopic stirring rod 11 is also provided with a yeast powder adding pipe 13, the distance between the first telescopic stirring rod 11 and the yeast powder adding pipe 13 is equal to the distance between the two tank bodies 21, so after the first telescopic stirring rod 11 is stirred, the tank bodies 21 can be moved to the lower part of the yeast powder adding pipe 13 through the conveying belt 2 again, a proper amount of yeast is added into the dough through the yeast powder adding pipe 13, and the dough in the next tank body 21 is processed through the conveying belt 2, and is kept still and fermented, and meanwhile, the dough is heated through the heating lamp 14 before being moved to an outlet, so that the fermentation efficiency of the dough is accelerated, and finally, the dough is stirred through the second telescopic stirring rod 12, and as the conveying belt 2 is connected end to end, a user can observe whether the dough conveyed out of the tunnel body 1 meets the specification or not, the decision is to pick up the dough or to let the dough enter the tunnel body 1 again for processing along with the circulating movement of the conveyor belt 2.
The foregoing description is only illustrative of the preferred embodiments of the present utility model, and therefore should not be taken as limiting the scope of the utility model, for all changes and modifications that come within the meaning and range of equivalency of the claims and specification are therefore intended to be embraced therein.
Claims (3)
1. The utility model provides a high-efficient bread fermenting case which characterized in that: the tunnel comprises a tunnel body (1) and a conveyor belt (2), wherein the tunnel body (1) is provided with an outlet and an inlet, and the conveyor belt (2) extends into the tunnel body (1) from the inlet and outwards from the outlet to form an end-to-end connection;
A plurality of tank bodies (21) are arranged on the conveyor belt (2), and the intervals between every two adjacent tank bodies (21) are equal; a first telescopic stirring rod (11) and a second telescopic stirring rod (12) are respectively arranged in the tunnel body (1) close to the inlet and the outlet, and the first telescopic stirring rod (11) and the second telescopic stirring rod (12) respectively correspond to the adjacent tank bodies (21);
An insulation curtain (15) is arranged at the inlet and the outlet of the tunnel body (1) respectively, so that the temperature inside and outside the tunnel body (1) is isolated through the insulation curtain (15).
2. The efficient bread fermenting tank of claim 1, wherein: magnets (22) are arranged in the conveyor belt (2) corresponding to each tank body (21), a metal adsorption sheet (211) is arranged at the lower end of each tank body (21), and the tank bodies (21) are adsorbed and fixed on the magnets (22) through the metal adsorption sheets (211).
3. The efficient bread fermenting tank of claim 1, wherein: a yeast powder adding pipe (13) is further arranged in the tunnel body (1) close to the first telescopic stirring rod (11), and the distance between the first telescopic stirring rod (11) and the yeast powder adding pipe (13) is equal to the distance between the two tank bodies (21);
A plurality of heating lamps (14) are further arranged in the tunnel body (1) close to the outlet, and the heating lamps (14) are arranged close to the conveyor belt (2).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202322516715.XU CN220897784U (en) | 2023-09-16 | 2023-09-16 | High-efficient bread fermenting case |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202322516715.XU CN220897784U (en) | 2023-09-16 | 2023-09-16 | High-efficient bread fermenting case |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN220897784U true CN220897784U (en) | 2024-05-07 |
Family
ID=90921247
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202322516715.XU Active CN220897784U (en) | 2023-09-16 | 2023-09-16 | High-efficient bread fermenting case |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN220897784U (en) |
-
2023
- 2023-09-16 CN CN202322516715.XU patent/CN220897784U/en active Active
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102659457B (en) | All-in and all-out warehousing compost fermentation system and use method thereof | |
| CN220897784U (en) | High-efficient bread fermenting case | |
| CN103789194A (en) | Microorganism culture tank | |
| CN203860089U (en) | Edible fungus compost fermentation, sterilization, cooling and inoculation integrated device | |
| CN114891596A (en) | Bacillus subtilis microbial fertilizer fermentation culture production device and method | |
| CN203812057U (en) | A control apparatus for a continuous-type biochar production device | |
| CN209412206U (en) | The koji-making apparatus for production line of thick broad-bean sauce | |
| CN202595112U (en) | Brewing starter propagation automatic production line | |
| CN103263066A (en) | Fermentation tank device for three-dimensional solid state fermentation of soybean meals | |
| CN201528640U (en) | On-line microwave and airflow combined drying equipment for wheat bran | |
| CN105543067A (en) | Solid micro-ecological preparation production line | |
| CN209276524U (en) | A kind of novel constant-temperature constant pressure fermentor | |
| CN202800044U (en) | Automatic black tea fermentation production device | |
| CN207519590U (en) | A kind of solid state fermentation system | |
| Kybal et al. | A simple device for stationary cultivation of microorganisms | |
| CN218909005U (en) | Full-automatic transfer structure and hatching system | |
| CN111100781A (en) | Solid fermentation system | |
| CN104911100A (en) | Continuous fermentation device of modularized solid state biological raw material | |
| CN102660431A (en) | Automatic production line for making wine and koji | |
| TWI431115B (en) | Beneficial fungi solid state | |
| CN113913287A (en) | Thick-layer ventilating belt type fermentation machine | |
| CN203754692U (en) | Saccharifying equipment | |
| JP2688497B2 (en) | Multistage solid culture method and device | |
| CN207322652U (en) | The dedicated feed stuff agitating device in pig farm | |
| CN209144040U (en) | Aerobic bioreactor Composter |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| GR01 | Patent grant |